My friend and I started off with the uni lardo toast and grilled octopus in ox tripe which whet our appetite. The wagyu zabuton and wagyu rib cap with the borderlaise sauce and the scampi butter was cooked to perfection, and was perfectly harmonious when paired with the tomato salad and truffle mac and cheese. The dessert, Eton mess, ended off the meal with a sweet and refreshing aftertaste.
The atmosphere was very cozy with paintings on the wall and cordial and hospitable waiters who knew their menu well.